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Food Microbiology
Discuss food pathogens and food spoilage organisms as well as organisms involved in food production.
Food Safety Manuals for SQF, BRC & FSSC CertificationPosted by Simon |
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Micro. Guidelines for Food Contact SurfacesStarted by Charles.C, 30 Apr 2013 |
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Bread smells like nail polish removerStarted by Tamale, 14 Jan 2015 |
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Micro limits for personnel hand swabs in food manufacturing?Started by althene, 12 Aug 2008 |
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Question about Coliform limits in foods and justificationStarted by John Schrils, 28 Nov 2012 |
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Greeninsh spot in sausageStarted by Heffer03, 13 Apr 2017 spoilage, microbiology, sausage and 1 more... |
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TPC vs. TVC vs. TAC vs. ACCStarted by MJH, 20 Sep 2010 |
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Acceptable Limits for Micro SwabbingStarted by JesseG, 15 Feb 2010 |
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Staph detect infant formula, what action should we take?Started by zeezart, 25 Jul 2018 Staph |
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Spread Plate vs. Pour Plate MethodStarted by Sharleen, 26 Dec 2009 |
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Interpretation of "log" in total plate countStarted by Ulysses, 08 Feb 2018 calculation of log |
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How to Sample Air Quality for Bacteria?Started by hygienic, 24 Mar 2011 |
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Standard specification limit of TPC and Yeast & Mold countStarted by marichu lugod, 03 Jul 2018 |
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Can Yeast & Mould count be higher than total aerobic countStarted by elise, 29 Sep 2010 |
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Bitter taste in fresh milkStarted by aesahaetr_eldest, 08 Oct 2014 Bitter taste in fresh milk |
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Microbiological Standard for SwabbingStarted by cory_07, 13 Nov 2013 |
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21 CFR 111.20(d)(1)(iii) Define "Cool and Dry"Started by DuckMan, 25 Oct 2013 |
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High APC CountsStarted by QAGB, 12 Jan 2016 APC, Micro, Sanitation |
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Hand swab testingStarted by Petersen_M, 06 Jul 2015 |
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Total plate count questionStarted by abbie, 16 Sep 2008 |
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Poll
Listeria monocytogenes - How Tough are You?Started by Simon, 03 Aug 2009 |
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